- 2 large eggplants
- 2 Tbs. lemon juice
- 1/4 cup tahini
- 3 garlic cloves, peeled
- 1/4 cup olive oil, plus 1tbs.
- pita bread
- salt and pepper
Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth.
Serve with pita bread or pita chips.